Homemade Chicken Breakfast Sausage with Savory Dust
Serves
4
Prep
15 mins
Cook
12–16 mins
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This chicken breakfast sausage recipe makes eight small patties with sage, a little maple syrup and Savory Dust. Use ground chicken with some fat and check the center of each patty reaches 165°F.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 pound (450 g) ground chicken, preferably about 93% lean
1 level teaspoon (5 ml) Savory Desert Dust
1 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper
1 teaspoon (5 ml) maple syrup
1 tablespoon (15 ml) cold water
2 teaspoons (10 ml) neutral oil, divided
Directions
Mix gently. Put chicken, Savory Dust, sage, pepper, maple syrup and cold water in a bowl. Mix with a fork just until evenly combined. Avoid kneading, which can make the patties dense.
Shape and chill. Divide into eight equal portions. With damp hands, shape patties about 3 inches wide and 1/2 inch thick. Place on a covered plate and refrigerate 15 minutes while you prepare the skillet.
Cook the first batch. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add four patties with space between them. Cook about 3–4 minutes per side; reduce heat if the maple syrup or seasoning browns too quickly.
Check and repeat. Insert an instant-read thermometer sideways into each patty center. Continue cooking until every patty reaches 165°F (74°C). Transfer to a clean plate; cook the remaining four in the second teaspoon oil, checking temperature again.
Serve promptly. Serve two patties per person while hot. Do not press them down during cooking, as this squeezes out juices. Wash hands, tools and surfaces that touched the raw chicken.
Yield: 8 patties; 4 servings. Prep timing: 15 mins + 15 mins chilling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Ground chicken with some thigh meat or around 93% lean generally stays juicier than very lean breast-only meat. This formula contains no added breadcrumbs or egg; gentle handling helps the patties hold together.
CAN I USE GROUND TURKEY INSTEAD?
Ground turkey can replace chicken by weight. It still needs to reach 165°F (74°C) throughout. Fat content changes the texture, so watch the patties and rely on a thermometer rather than the suggested minutes alone.
WHY CHILL THE PATTIES?
A short chill makes the soft mixture easier to lift and turn. Keep it refrigerated rather than leaving raw poultry on the counter. If sticky, dampen your hands instead of adding flour.
CAN I LEAVE OUT THE MAPLE SYRUP?
Yes. Leave it out without replacing it. The patties will taste less sweet and may brown a little differently; Savory Dust itself contains dates, so this is not an unsweetened or sugar-free claim.
CAN I FREEZE UNCOOKED PATTIES?
Freeze promptly on a lined tray, then transfer to a sealed freezer container with paper between patties. Use within two months for best quality. Thaw covered in the refrigerator and cook to 165°F (74°C).
HOW DO I STORE COOKED SAUSAGE?
Refrigerate within two hours, or one hour above 90°F (32°C), in a shallow covered container. Keep at 40°F (4°C) or colder for 3–4 days and reheat to 165°F (74°C).
IS THIS SAUSAGE GLUTEN-FREE?
The listed mixture has no flour or breadcrumbs, but check the ground chicken and every seasoning label before serving someone avoiding gluten. Savory Dust contains mustard. Do not assume allergen suitability from the recipe name.
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